Lentil & Tomato Soup

This blended lentil soup gets a serious umami boost from two unexpected ingredients: miso paste and arame seaweed. They add a savory depth that makes this taste like it simmered all day, even though the actual cook time is only 20 minutes once everything hits the pot.

Rosemary and cumin do the aromatic work here, sautéed with onions and garlic before the lentils and tomatoes go in. Blending everything smooth at the end creates a velvety texture, but leave it slightly chunky if you prefer more body.

The miso goes in during blending, not during cooking. Heat destroys the beneficial enzymes in miso, so adding it at the end preserves both the flavor and the nutritional benefits. Just a teaspoon is enough to round out the whole pot.

This is a plant-based, high-fiber soup that works as a starter or a full meal with crusty bread.

Pro Tips

• Use red lentils if starting from dried since they break down faster and blend smoother than green or brown varieties.
• Add the miso to the blender, not the hot pot, to keep its live cultures intact.
• If the soup thickens too much after blending, thin it with a splash of stock or water.
• Arame seaweed can be found in the international aisle of most grocery stores or at Asian markets.

Variations

• Skip the seaweed and miso for a more traditional European-style lentil tomato soup.
• Add a can of coconut milk before blending for a creamy, richer version.
• Stir in a handful of fresh spinach after blending for added color and iron.